Effect of ethanol on fermentation and lipid composition inSaccharomyces cerevisiae
作者:
Z. Ciesarová,
J. Šajbidor,
D. Šmogrovičová,
P. Bafrncová,
期刊:
Food Biotechnology
(Taylor Available online 1996)
卷期:
Volume 10,
issue 1
页码: 1-12
ISSN:0890-5436
年代: 1996
DOI:10.1080/08905439609549897
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
The influence of ethanol on growth, fermentation and lipid composition ofSaccharomyces cerevisiaewas studied. Greater inhibition of growth than of fermentation was found at 5% (v/v) of added ethanol. Enhanced content of lipid and accumulation of ergosterol and squalene at 15% (v/v) of added ethanol were observed. Ethanol increased the content of palmitic, palmitoleic, stearic and oleic acid, but to a different extent. The amount of palmitoleic and oleic acids was 2.5 resp. 2.3 times higher than in the biomass without ethanol addition under the same conditions.
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